. In horseradish and mustard oil it is allyl isothiocyanate. Black pepper has piperine. Garlic / onions have allicin. All of these can be perceived as hot, but people are affected differently. Each indiviuals taste receptors... (6 replies, last updated by PaulF September 7, 2006)

adobo. It is important to taste as you go, because not all chilis have equal heat. Sometimes you need more, sometimes less. Black pepper & white pepper (piper nigrum) get their heat from piperine, which is more easily soluble in... (22 replies, last updated by Scrapironchef September 29, 2006)